Serves 4

3 Tbs butter

1 Tbs olive oil

4 large onions, thinly sliced

2 Tbs sugar

2 Tbs cake flour

1 garlic clove, crushed

1 Tbs chopped thyme

2 bay leaves

1L beef stock

Salt and pepper

Cheese and mustard croutes:

1 French baguette, sliced

1 ½ cups grated Gruyere cheese

1 Tbs Dijon mustard

Pinch cayenne pepper

3 Tbs mayonnaise

2 Tbs chopped chives

Salt and pepper

In a large pot over medium low heat, melt butter and oil then add the onions and sugar and sauté gently until the onions are a dark golden in colour.

In a separate, dry pan, toast the flour until nutty and golden.

Add browned flour to the onions and stir through.

Stir in the garlic, thyme and bay leaves.

Add the stock, while stirring then bring to a boil.

Reduce heat, season with salt and pepper and simmer for 20 minutes, with the lid off.

Toast the slices of French bread on both sides.

Mix together the cheese, mustard, cayenne, mayonnaise, chives and seasoning.

Pile the cheesy mixture onto the toasted bread.

Place into the oven under the grill, until melted and bubbly.

Place on top of the soup to serve.